Jillk, that's a bummer about the malt syrup. I have always found it at WalMart, can't say I've seen it anywhere else really! You should try checking there if you can! Good luck, I hope you find it because man, it's awesome!! Just this weekend I had a customer order some and tell me that no matter what else she tries, this is her favorite. Even over other flavors that she normally likes better. There is just *something* about it.
JillK, I grew up in Buffalo, NY and lived there for 24 years before moving to New York City and finally Maine. That's all ancient history, though, LOL! Anyhow, I lived within walking distance of the Rich factory and their discount outlet store, which was on Niagara Street, although I don't know if it's still there anymore. I had NO IDEA what I had right under my nose all those years!! I knew NOTHING of bettercreme at the time, and I could now SHOOT myself for not taking advantage of it when I had the opportunity. Ahhhhhhhhhhhhhhh!
Now I live in a sparsely populated state where it's hard to get fresh basil sometimes, and FORGET about bettercreme! There are places that will ship it as well as the other bettercreme wannabes out there, but the shipping rules are usually nutsy kookoo--don't know if you've checked out any of the online things, you MUST be there upon delivery, they guarantee nothing, blah blah blah. I CAN get it prewhipped at Sam's Club (about a 45 minute drive) and I may eventually do just that and freeze it up in separate containers if that's my only option.
Oh, well. Enjoy your close proximity to the godly Rich's products! Next time I go home to visit, I'm picking some up!!
mellee, believe it or not, I didn't even get the Bettercreme at the outlet store! 
I went to Bakemark. I'd really like to check out the outlet, but I'm trying to figure out if it still exists. I'm kinda of in the 'burbs, with a tight schedule and two little boys, so I don't get out to explore as much as I used to. 
Sigh.
Oooh, fresh basil ... I would miss it so! (*smacks lips, thinking of favorite soup that calls for fresh basil and tomatoes ... mmmm*)
Melvira, I haven't given up on the malt syrup ... it would have been great to have it at the local store, but the quest continues. It will just have to continue at a time when I don't have to load the boys in the car to go looking. I will definitely try Wal-Mart.
Gee, sense a theme?
Hahahaha, a quick trip to the store can be quite the opposite when you're toting the lil'uns. I know your pain... but man oh man, are they worth it, right?
So true. I actually enjoy our walks to the grocery store in nice weather, but it's kind of hard to branch out to new things!
(Although there is a cool gourmet shop nearby that I'm dying to scope out for new flavor ideas ... but the idea of grasping little hands around all the kitchen gadgets and glass bottles in there scares me cold. )
My 4-year-old actually has a cupcake obsession going on right now (they're right up there with firetrucks in his affections! 
) . I predict he's going to love these when I finally get to make them.
Geez, can I stop a thread or what? 
A question: Is the 2 cups of liquid Bettercreme, when whipped, enough to fill and frost 24 cupcakes ... or just fill them? I'd love to get two batches out of the first carton I bought, but ... something tells me I'm going to want lots of frosting on these.
my local supermarket (Tops) has stopped carrying the chocolate malt syrup!
I haven't been able to find chocolate malt syrup either, but I found Carnation chocolate malt powder that I used in my very first Bettercreme experience. It was amazing and people who don't ever eat dessert were fighting over the last two cupcakes!
It really depends on how much you put in and on them. And how much 'stuff' you add to that 2 cups of liquid. It will not quite be enough if you use it without adding much, and if you like them pretty full like I do. You really have to explore and mess around to get the amounts. It seems like it's different each time, too. Annoying!
I haven't been able to find chocolate malt syrup either, but I found Carnation chocolate malt powder that I used in my very first Bettercreme experience. It was amazing and people who don't ever eat dessert were fighting over the last two cupcakes!
Yep, that's what I used before I found the syrup. I'm telling you... even people who don't like it, like it. My sister doesn't like chocolate, doesn't really like malt... LOVES my chocolate malt cuppies. Go figure.
Hello,
I am getting my hands on a carton of bettercreme tomorrow (lots of calling around, finally got a local grocery store to sell it to me, don't know how much it will cost yet, we'll see tomorrow) My question is, I need to make 24 cupcakes, is this carton enough to frost them? If so is there a lot left over?
If so what do you guys do with the extra?? Do you defrost the whole thing? Also how long does it take to defrost.
Sorry for all the questions!
Thanks in advance! 
Hello,
I am getting my hands on a carton of bettercreme tomorrow (lots of calling around, finally got a local grocery store to sell it to me, don't know how much it will cost yet, we'll see tomorrow) My question is, I need to make 24 cupcakes, is this carton enough to frost them? If so is there a lot left over?
If so what do you guys do with the extra?? Do you defrost the whole thing? Also how long does it take to defrost.
Sorry for all the questions!
Thanks in advance!
You will have more than enough to frost 24 cupcakes. The carton is hugh. I know at work we keep it in the freezer and thaw it out when we are going to make it.
I live in NC and cant find bettercreme anywhere 
Tried a few more grocery stores. Still can't find the chocolate malt syrup. Will try Wal-Mart this weekend ...
I think I'm going to use strawberry syrup in Bettercreme and fill chocolate cupcakes with it. Chocolate-covered strawberries, anyone?
I was looking at the selection of Monin syrups at a local gourmet store ... there are dozens in some really different flavors. Now I'm trying to figure out how to make mojito cupcakes! Has anyone tried these syrups in Bettercreme?
Also ... any thoughts on the Hershey Special Dark syrup? Has anyone used it?
I use Frostin Pride (easier for me to find) and made dark chocolate fudge for some cupcakes. I used 1.5 cups FP, 1/2 pkg. chocolate fudge jello, 1/4 cup milk and about 1/2 cup Hershey's special dark syrup. YUM!! I always overdo, so I purposely went under what I thought I would be great. Next time I would up the chocolate syrup or maybe use a full package of jello (had it open for another recipe and wanted to use it up 
). But even though I would tweak it a little it was still yummy!
I also made white chocolate using the richer version and adding almost 1/2 cup Torani white chocolate syrup!! Boy it that good, just had a spoonful to make sure!!
I posted this on the cupcake thread a few days ago, but thought it was relevant here, too.
I made melvira's super-famous, super-amazing chocolate malt cupcakes (with frostin' pride), had a few left over, brought them with me babysitting the next day, and the little girl had one and said asked if I would make them with her next time. I'm a pushover, and of course I said yes. I thought it was the sweetest thing 
Aw, cute!! Doesn't everyone love cupcakes? Hehehe. Well, except Duff.
And Gordon Ramsey!
Anyone got ideas for toppers?
Pink Champagne Cupcakes &
Chai Cupcakes
Horchata (thought abt sprinkling w/ cinnamon)
What kind of icing are you using for the pink champagne? A little raspberry on top would be cute, or a white chocolate curl. Other than a little sprikle of cinammon and cardamom, I don't have ideas for the others, sorry. let us know how they turn out
Ooooh, I like the white chocolate curl. I think I'm going w/ flavored bettercreme for all the cupcakes. I have a big 'ole bucket in my freezer.
Will the bettercreme set up enough to transport the cupcakes? Or should I like the boxes w/ shelf liner so they don't smash into one another?
I'm making a 12x18 sheet cake for my daughter's 5th birthday this weekend and was wondering how much bettercream frosting I should have on hand. I buy it at GFS and they sell it in the small (milk-like) cartons. Not sure of the size of the cartons, though.
Also, I was going to try adding the white chocolate pudding to it. How many boxes of pudding should I use?
Thanks
Sorry I haven't been around much! Let me try to answer some questions...
I would use a whole carton for a 12x18 cake. I would probably use two boxes of pudding and some milk.
If you use bettercreme to make a mousse it's shelf stable for several days. Even if you add the pudding mix to it. As for the cream cheese, I can't really answer that. I have left it out overnight and it was fine the next day, but I am NOT telling you to do that. (I'm not going to get sued if someone gets sick, hehe)
Sorry I've been a bit absent. My son just had his surgery and I've been doting on him. I can't believe in like 3 weeks my boys will be 1 and 4!! I'm dying over here!!
I saw Jolley Rancher green apple syrup at Walmart today. I can't say I have a desire to try a chemically-apple goo, but any ideas?
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